You may not be ready for it, but the times are changing. The mornings are getting colder. The nights are coming sooner. The trees are changing the colors of their leaves and are already dropping them before the inevitable freezing temperatures are here to stay for a few months.
Yes, fall is completely here. All of this can only mean one thing—it is time for more soup! What a fantastic time it is. In this blog, I wanted to bring you my favorite tomato soup I have ever had. It’s perfect for those who want to eat more vegetables but can’t figure out an easy way to get more into their diet.
This tomato soup has a secret ingredient few would be able to detect. Snuck into this recipe is an entire head of cauliflower. If you want your kids (or yourself) to increase the amount of fiber, nutrients and veggies eaten, this soup will give you that without you even noticing.
Warm and creamy. Smooth and tasty. This vegan soup is just what you are looking for. I hope you enjoy every spoonful or every dip of grilled cheese sandwich of this amazing tomato soup!
Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, roughly chopped
- 2 28-ounce cans tomatoes in juice
- 1 small head cauliflower, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash of red pepper flakes (optional)
- 1/2 teaspoon sea salt, more or less to taste
- 3 tablespoons nutritional yeast flakes
- 1/2 to 1 cup water (if needed to thin soup)
- Fresh basil, chopped (optional)
Directions
- Add olive oil to a large stock pot and heat over medium heat.
- Add in garlic and onion. Cook for 3-5 minutes until tender.
- Add in the red bell pepper and cook for another 2 minutes.
- Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (submerge the cauliflower chunks in the tomato liquid as much as possible)
- Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer for 25 minutes.
- Turn off heat and purée mixture with an immersion blender for 5-10 minutes (yes, seriously 5-10 minutes) or until the mixture is very smooth. Use a blender if you need to but then return soup back to the pan on the stove.
- Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup.
- Serve with olive oil and top with chopped fresh basil, if desired.
